Lazy and Easy Loh Mai Kai (Glutinous Rice Chicken)

Want to eat Loh Mai Kai (glutinous rice chicken) without all the work? Oh, that's me for sure! I'm too lazy to pack each individually in a bowl and steam it, those are extra work for me. So, have to come out with my super lazy way to satisfy my craving. It is so not authentic okay, but it satisfied my craving, that's the point. I'm living overseas, so anything convenient/easy and yet manage to produce a dish similar to what I miss at home is the key. I really don't care whether it's authentic or not. :P So, stay away from this post if you like yours authentic. But for those who just want a quick fix, come, come, read further, I will share my lazy method with you. :P

First, wash the glutinous rice as you normally would when preparing white rice. Place in the rice cooker according to the water level (same with cooking white rice). Then, add in soy sauce, dark soy sauce, oyster sauce, Shao Xing wine and a little white pepper, stir-well. Let the rice cook in the rice cooker. When cooked, stir the glutinous rice to mix well.

Second, preparing the chicken and mushroom (you can add Chinese dried sausage too). Marinate the chicken breasts with soy sauce, dark soy sauce, Shao Xing wine, oyster sauce, a little sugar and white pepper. Soak the Chinese dried mushroom until soften, marinate with the same marinade above. Slice some shallots for stir-frying as well. In a wok, add oil, fry shallots until fragrant, then add in marinated chicken and mushroom, stir-fry until chicken is cooked, add a little water and the same sauce as the marinade again. Dish out when the sauce thicken slightly.

To Serve: For presentation, put some chicken and mushroom (plus a little sauce) in a rice bowl and top with glutinous rice. Pat it down firmly and turn it over on a serving plate. Serve with your favorite chili sauce.

Without presentation, just pour the cooked chicken and mushroom along with the sauce inside the rice cooker and stir together with the glutinous rice. Serve as is. :P